Simple Bread
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- 1 tablespoon honey
- ½ teaspoon apple cider vinegar
Instructions
- In a large bowl, combine almond flour, salt, and baking soda
- In a medium bowl, whisk the eggs, then add honey, and vinegar
- Stir wet ingredients into dry
- Transfer dough into a well greased mini loaf pan
- Bake at 300°F for 45-55 minutes on bottom rack of oven; until a knife comes out clean
- Cool and serve
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Equipment
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ!
Here are some of my other low-carb gluten-free bread recipes:
michelle says
this is the most wonderful bread, I have made it without the egg yolk as I know it has gluten in it and my son is on a gluten free diet, please advise if this is correct? anyway, i double the amount and it works really well. I also add a banana and some cocunut and it still tastes great, but I do reduce the number of eggs by 1 and as my son does not eat a lot of sweet things this works well and what is more is that it is so natural, no oil butter etc….he loves it and so do I……..thanks Elena great recipe
sterhymeswithtree says
Egg yolks do NOT have gluten!! Eggs are totally gluten free and the yolk of pastured eggs is extremely nutritious, especially for kids!
Mary DeArman says
Thank you so much for a simple good receipe I can make without having to buy a machine. I am just starting to explore gluten free products and I don’t have a lot of time to spend looking for recipes or lengthy processing . This sounds like a great place to start. Thanks, again. Sincerely, Mary
Rachel B says
I went to the link, Elana, but none of the breads on the bread list matched this one. Is there another place I can find nutrition information for Simple Bread?
dperry says
Valen & Rachel B,
Elana addresses the nutrition issue in her FAQs.
Rachel B says
I would also like to know nutrition information, especially Calories. Thank you.
Valen says
I made this in my 9×5″ pan for 45 min and it turned out wonderful! Its so easy and tasty. Its the best gluten free bread I’ve made. I just wish I knew the nutrition facts.
Rachel B says
I make this all the time and I don’t have a 6×3″ pain either. I’ve divided it up and baked it in small Pyrex bowls and I’ve baked it in a larger pan and flattened it out some. With my experimentation, I like it best when it’s done, I cut it into 1 inch wide strips and bake a little longer until it gets a little more well done and tastes like Biscotti. I love this stuff. I put Sunbutter and fruit spread on it and that’s my breakfast!
Valen says
I was just about to make this when I noticed that the recipe calls for a 6 by 3 inch pan! I do not have one, I have a 9 by 5. What should I do?
Jenny says
I had the same issue when I made this bread for the first time. I made an extra 1/2 of the recipe (so I used one and a half times all the ingredients) and put it in my normal loaf pan. I kept the cooking time the same. The bread turned out GREAT! It is nice that it is a little bigger too as it will last a little longer than a smaller loaf.
elana says
michelle,
Thanks for your comment; this bread definitely won’t rise without the egg yolks.
Elana
michelle says
Hi Elena
I decided to give your recipe a go as now my son’s diet has changed to scd but he cant have egg yolks, so I made the bread and it tastes great but didnt rise, what am I doing wrong?
michelle